Canned Green Peas.
Turn the peas into a saucepan; cover with boiling water, and cook twenty-five minutes. Drain well; add pepper, salt and butter, and dish.
Mashed Potatoes.
Prepare as on Tuesday of this Week.
Celery Salad.
Scrape and cut the best stalks into short lengths. Put into a salad-bowl, and season with a dressing of two tablespoonfuls of oil to five of vinegar, one teaspoonful of sugar, and a saltspoonful, each, of salt and pepper.